Punjabi chholay

Chholay or Chana masala is a famous Punjabi dish. They are served with bhature or kulche. They are prepared with onions, tomatoes, and blend of Indian spices. I had used dried amla while boiling chholay. Also i had boiled chholay or chana with tea powder.Here’s the yummy chholay recipe.

Servings:4Punjabi chholay


Kabuli chana:250 gm

Amla :2tsp

Tea powder:1 tsp

Onions:2 chopped

Tomatoes pureed:2-3

Ginger:2tsp grated

Green chilli:1 chopped

Salt:to taste

Red chilli powder:1/2 tsp

Garam masala:1/4tsp

Cumin  or jeera powder:1/2tsp

Oil:3 tsp

Turmeric powder:1/2tsp

Amchoor powder:1/2 tsp

Anardana powder:1/2tsp

Black cardamom :1

Coriander seeds:1tsp

Black pepper:6-7

Cinnamon:1/2 inch piece


Coriander :for garnishing


1. Soak chana overnight.

2. Tie tea leaves in a muslin cloth.Put chana in cooker with muslin potli and dried amla. Dried amla and tea will give dark colour to chana.Boil the chana till it gets soft completely.It will take about 30-40 minutes to boil completely.

3.Roast cinnamon,cloves,black pepper,cardamom,corriander seeds.Grind them in a mixer.It will give a nice aroma.

4. Discard tea potli and amla. Heat oil in a kadai. Add grated ginger.Add chopped ginger and pureed tomatoes.Saute on medium flame for 2-3 minutes.

5. Add red chilli powder, jeera powder, amchoor powder, haldi or turmeric powder, anardana powder. Saute for one more minute.

6.Also add dry masala powder which we had prepared earlier.

7. Add boiled chana and salt and mix well.

8.Garnish with coriander,onion slices and serve with bhature or kulche.






Like Delicious.Desi on Facebook.